Acetaldehyde Production by Strains Used as Probiotics in Fermented Milk

1994 ◽  
Vol 57 (5) ◽  
pp. 436-440 ◽  
Author(s):  
SILVIA GONZALEZ ◽  
VILMA MORATA DE AMBROSINI ◽  
MARÍA MANCA DE NADRA ◽  
AÍDA PESCE DE RUIZ HOLGADO ◽  
G. OLIVER
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Acidophilus ◽  
Lactobacillus Casei ◽  
Fermented Milk ◽  
The Other ◽  
Acetate Kinase ◽  
Healthy Children ◽  
Specific Activities ◽  
Acetaldehyde Production ◽  
Different Sources

Lactic acid bacteria have diverse shunts for the metabolism of acetaldehyde, which is involved in the metabolism of carbohydrates, proteins and nucleic acids. In Lactobacillus acidophilus and Lactobacillus casei, strains isolated from feces of healthy children, acetaldehyde can be formed from different sources. Phosphotransacetilase, acetate kinase, aldehyde dehydrogenase and 2-deoxiriboaldolase activities were found in both strains. α-Carboxilase and threonine aldolase activities only occurred in L. acidophilus. In contrast, phosphoketolase activity was present in L. casei, but absent in the other strain studied. The accumulation of acetaldehyde in the growth medium is possible because the enzymes specific activities to form it are higher than those able to convert it to ethanol.

scholarly journals Hardening Properties of Cheeses by Latilactobacillus curvatus PD1 Isolated from Hardened Cheese-Ddukbokki Rice Cake

2021 ◽  
Vol 9 (5) ◽  
pp. 1044
Author(s):  
Jeong A Kim ◽  
Geun Su Kim ◽  
Se Mi Choi ◽  
Myeong Seon Kim ◽  
Do Young Kwon ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Production ◽  
Lactobacillus Casei ◽  
Leuconostoc Mesenteroides ◽  
The Other ◽  
Rice Cake ◽  
Two Samples ◽  
High Protease Activity

Hardening of cheese is one of major issues that degrade the quality of Home Meal Replacement (HMR) foods containing cheese such as Cheese-ddukbokki rice cake (CD, stir-fried rice cakes with shredded cheese). The quality of cheese, such as pH, proteolytic, and flavor properties, depends on various lactic acid bacteria (LAB) used in cheese fermentation. The hardening of cheese is also caused by LAB. In this study, various LAB strains were isolated from CD samples that showed rapid hardening. The correlation of LAB with the hardening of cheese was investigated. Seven of the CD samples with different manufacturing dates were collected and tested for hardening properties of cheese. Among them, strong-hardening of cheese was confirmed for two samples and weak-hardening was confirmed for one sample. All LAB in two strong-hardening samples and 40% of LAB in one weak-hardening sample were identified as Latilactobacillus curvatus. On the other hand, most LAB in normal cheese samples were identified as Leuconostoc mesenteroides and Lactobacillus casei. We prepared cheese samples in which L. curvatus (LC-CD) and L. mesenteroides (LM-CD) were most dominant, respectively. Each CD made of the prepared cheese was subjected to quality test for 50 days at 10 °C. Hardening of cheese with LC-CD dominant appeared at 30 days. However, hardening of cheese with LM-CD dominant did not appear until 50 days. The pH of the LC-CD was 5.18 ± 0.04 at 30 days, lower than that of LM-CD. The proteolytic activity of LC-CD sample was 2993.67 ± 246.17 units/g, higher than that of LM-CD sample (1421.67 ± 174.5 units/g). These results indicate that high acid production and high protease activity of L. curvatus might have caused hardening of cheese.

scholarly journals Optimization of lactic acid bacteria viability using fuzzy soft set modelling

2018 ◽  
Vol 8 (2) ◽  
pp. 266-275
Author(s):  
Reyhan Irkin ◽  
Nihal Yilmaz Ozgur ◽  
Nihal Tas
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Lactobacillus Casei ◽  
Health Effect ◽  
Soft Set ◽  
Fuzzy Soft Set ◽  
Organoleptic Properties ◽  
Ph Values ◽  
Fermented Vegetables

Lactic acid fermented vegetables are important sources of vitamins and minerals. In recent years consumers demand for non-dairy based functional products has increased. Cabbage pickle has high enough concentrations of fiber and also it may show health effect with the containing high numbers of lactic acid bacteria. The aim of this study is to optimize mathematically cabbage-carrot pickle fermentation for the viability of Lactobacillus acidophilus, Lactobacillus casei cultures and the sensory scores in brine with 5% and 7% (w/v) salt concentrations. Viability optimization of lactic acid bacteria is done via the notion of “fuzzy soft set” method. Lb. casei, Lb. acidophilus, total lactic acid bacteria, Enterobacteriaceae sp., yeast-mould counts and pH values have been reported during the 30 days of storage. The results are compared with the control traditional fermented cabbage-carrot pickle. Organoleptic properties are evaluated. We conclude that the fermented pickle samples contain a significant number of beneficial lactic acid bacteria and high sensory marks at the end of the storage.

scholarly journals Evaluation of the volatilomic potentials of the Lactobacillus casei 431 and Lactobacillus acidophilus La-5 in fermented milk

2020 ◽  
Vol 18 (1) ◽  
pp. 291-300
Author(s):  
Fatma K. Dabaj ◽  
Ola Lasekan ◽  
Mohd Yazid Abd Manap ◽  
Foo Hooi Ling
Keyword(s):  
Lactobacillus Acidophilus ◽  
Lactobacillus Casei ◽  
Fermented Milk

Chemical and microbiological characterisation of kefir grains

2001 ◽  
Vol 68 (4) ◽  
pp. 639-652 ◽  
Author(s):  
GRACIELA L. GARROTE ◽  
ANALÍA G. ABRAHAM ◽  
GRACIELA L. DE ANTONI
Keyword(s):  
Escherichia Coli ◽  
Lactococcus Lactis ◽  
Leuconostoc Mesenteroides ◽  
Acetic Acid Bacteria ◽  
Fermented Milk ◽  
The Other ◽  
Lactobacillus Kefir ◽  
Kefir Grains ◽  
Inhibitory Power ◽  
Different Sources

Chemical and microbiological composition of four Argentinean kefir grains from different sources as well as characteristics of the corresponding fermented milk were studied. Kefir grains CIDCA AGK1, AGK2 and AGK4 did not show significant differences in their chemical and microbiological composition. In contrast, protein and yeast content of AGK3 was higher than in the other grains. Although grain microflora comprised lactobacilli, lactococcus, acetic acid bacteria and yeast, we found an important difference regarding species. Lactococcus lactis subsp. lactis, Lactobacillus kefir, Lactobacillus plantarum, Acetobacter and Saccharomyces were present in all types of kefir grain. While Leuconostoc mesenteroides was only isolated from grains CIDCA AGK1 and Lactococcus lactis subsp. lactis biovar diacetylactis, Lactobacillus parakefir and Kluyveromyces marxianus were only isolated from CIDCA AGK2 grains. All grains produced acid products with pH between 3·5 and 4·0. The apparent viscosity of AGK1 fermented milk was greater than the product obtained with AGK4. All fermented milks had inhibitory power towards Escherichia coli but AGK1 and AGK2 supernatants were able to halt the bacterial growth for at least 25 h. Grain weight increment in AGK1, AGK2 and AGK3 during growth in milk did not show significant differences. Despite their fermenting activity, AGK4 grains did not increase their weight.

scholarly journals Isolation and Identification of Microorganisms Including Lactic Acid Bacteria and Their Use in Microbial Deacidification of Wines from Domestic Vineyards

2013 ◽  
Vol 62 (3) ◽  
pp. 331-334
Author(s):  
IWONA DROŻDŻ ◽  
MAŁGORZATA MAKAREWICZ ◽  
TADEUSZ TUSZYŃSKI
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Oenococcus Oeni ◽  
Lactobacillus Delbrueckii ◽  
The Other ◽  
Total Acidity ◽  
Isolation And Identification ◽  
Volatile Acidity ◽  
Other Hand

The aim of this study was to identify various bacteria isolated from grapes and their wines. Additionally we investigated the capacity of lactic acid bacteria for microbiological deacidification of wines produced in Poland. We have identified Oenococcus oeni, Lactobacillus acidophilus and Lactobacillus delbrueckii. During the microbial deacidification process, we observed decreases of total acidity and increases of volatile acidity, with statistically significant changes noted for O. oeni in Marechal Foch and Seyval Blanc, and for Lb. acidophilus in Frontenac. On the other hand, a statistically significant increase in pH was observed in Marechal Foch and Seyval Blanc following deacidification by O. oeni.

scholarly journals Importância das Bactérias Ácido Láticas e não Starter (NSLAB) na Tecnologia de Produção dos Derivados Lácteos

2020 ◽  
Vol 24 (4) ◽  
pp. 348-352
Author(s):  
Maria Tereza Pereira ◽  
Elsa Helena Walter de Santana ◽  
Joice Sifuentes dos Santos
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Lactobacillus Casei ◽  
Streptococcus Thermophilus ◽  
Raw Milk ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Bacillus Spp ◽  
Lactobacillus Spp

Produtos lácteos fermentados contêm bactérias ácido lácticas (BAL), naturalmente presentes ou adicionadas na matriz láctea como culturas iniciadoras (starters), contribuindo com aroma, textura, valor nutricional e segurança microbiológica. Lactobacillus spp., Streptococcus spp., Lactococcus spp. e Leuconostoc spp. são utilizados como culturas starters em laticínios. As BAL podem ser classificadas em mesofílicas (ex Lactococcus lactis) e termofílicas (ex Streptococcus thermophilus), e de acordo com seus metabólitos de fermentação em homofermentativas (ácido lático) e heterofermentativas (ácido lático, dióxido de carbono, diacetil e outros compostos flavorizantes). Entre as BAL há um grupo de bactérias lácticas que não fazem parte da cultura láctica (non starter lactic acid bacteria - NSLAB), que são oriundas do leite cru, do ambiente de ordenha ou da indústria formando biofilmes. As NSLAB são representadas por espécies heterofermentativas de lactobacilos mesofílicos como Lactobacillus casei spp., L. paracasei spp., L. rhamnosus spp. e L. plantarum spp., e ainda por Pediococcus spp., Leuconostoc spp. e Micrococcus spp. NSLAB termoduricas como Bacillus spp. também são relatadas. As NSLAB em queijos podem ajudar a desenvolver sabor e aroma, porém também são associadas aos defeitos em queijos e leites fermentados. Problemas como odores estranhos, sabor amargo ou muito ácido, perda de viscosidade, perda de coloração, estufamento e formação de gás são associados com a presença e contaminação por NSLAB. Assim, as BAL são importantes micro-organismos na indústria láctea, garantindo sabores e aromas aos derivados. Já a presença de NSLAB podem ser associados com defeitos em queijos e leites fermentados, sendo um problema na indústria beneficiadora.   Palavras-chave: Característica Sensorial. Leites Fermentados. Queijo. Textura.                       Abstract Fermented dairy products contain acid bacteria (BAL) naturally present or added to the dairy matrix as starter cultures (starters), contributing to aroma, texture, nutritional value and microbiological safety. Lactobacillus spp., Streptococcus spp., Lactococcus spp. and Leuconostoc spp. are used as starter dairy crops. As BAL it can be classified as mesophilic (ex: Lactococcus lactis) and thermophilic (ex: Streptococcus thermophilus), and agree with its fermentation metabolites in homofermentative (lactic acid) and heterofermentative (lactic acid, carbon dioxide, diacetyl and other flavorings). Among the BAL, there is a group of lactic bacteria that are not part of the dairy culture (non-initiating lactic acid bacteria - NSLAB) that originate from raw milk, the milking environment or the biofilm-forming industry. NSLAB is represented by heterofermentative species of mesophilic lactobacilli such as Lactobacillus casei spp., L. paracasei spp., L. rhamnosus spp. and L. plantarum spp., and also by Pediococcus spp., Leuconostoc spp. and Micrococcus spp. Termoduric NSLAB such as Bacillus spp. are also related. NSLAB in cheeses may help develop flavor and aroma, and they are also associated with defects in fermented cheeses and milks. Problems such as strange odors, bitter or very acidic taste, loss of viscosity, loss of color, establishment and gas training are associated with the presence and contamination by NSLAB. Thus,  BALs are important microorganisms in the dairy industry, contributing to the dairy flavors and aromas. The presence of NSLAB, on the other hand, can be associated with defects in fermented milk and cheese, being a problem in the processing industry.   Keywords: Cheese. Fermented Milk. Sensory Characteristic. Texture.

scholarly journals Lactobacillus casei-fermented milk as an inhibitor on selected foodborne pathogens

2022 ◽  
Vol 78 (03) ◽  
pp. 6627-2022
Author(s):  
BAHAR ONARAN ACAR ◽  
NAZLI KANCA ◽  
RABİA ALBAYRAK DELİALİOĞLU
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Foodborne Pathogens ◽  
Lactobacillus Casei ◽  
Methicillin Resistant Staphylococcus Aureus ◽  
Fermented Milk ◽  
Generation Times ◽  
Lactic Acid Content ◽  
Fermentation Period

The aim of this study was to reduce the growth of vanB resistant Enterococcus faecium, vanA resistant Enterococcus faecalis, Staphylococcus aureus ATCC 43300 and methicillin-resistant Staphylococcus aureus- MRSA ATCC 25923, which are foodborne pathogens that cause the death of a significant number of people every year, by the presence of Lactobacillus casei. For this purpose, the development of pathogens (104 and 106 log cfu/ml) in milk fermented with L. casei (106 log cfu/ml) was followed under in vitro conditions for 72 hours. Moreover, the generation times of each pathogen and the lactic acid content of fermented milk were determined. It was determined that the development of all pathogens could be suppressed by the presence of L. casei considering the change in generation times and the number of pathogens during the 72 hour fermentation period. This effect was greater in samples containing 104 log cfu/ml pathogen compared to samples containing 106 log cfu/ml.

scholarly journals The Benefit and The Content of Lactic Acid Bacteria “Lactobacillus casei Shirota Strain” in Yakult

2021 ◽  
Vol 4 (1) ◽  
pp. 25
Author(s):  
Tri - Ujilestari ◽  
Dian Fajarwati Susilaningrum ◽  
Bernita Adelia Damayanti ◽  
Maulina Afni Saputri ◽  
Rizal Nur Alfian
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Casei ◽  
Research Method ◽  
Pathogenic Bacteria ◽  
Digestive System ◽  
Fermented Milk ◽  
National Standard ◽  
Library Research ◽  
Lactobacillus Casei Shirota

The purpose of this article is to determine the content of lactic acid bacteria in a probiotic beverage (Yakult) with a starter fermentation of Lactobacillus casei Shirota strain and to find out its benefits for digestion. In this study, the library research method was used by obtaining data and materials from journals. The author tries to describe the content of lactic acid bacteria “L. casei Shirota strain” in Yakult and its benefits for the digestive system. The results showed that the levels of L. casei Shirota strain in fermented milk were 1.27-1.70% with an average of 1.42%. In the Indonesian National Standard 01-2891-2009, the lactic acid bacteria content of L. casei Shirota in fermented milk was 0.5-2.0%. L. casei Shirota can produce lactic acid and acetic acid, so that, it can decrease intestinal pH and prevent pathogens bacteria’s growth. Probiotic beverage from fermented milk using L. casei is beneficial for consumption for its ability in inhibiting the growth and development of pathogenic bacteria in the gastrointestinal tract, help the absorption of vitamins and antioxidants, eliminate toxic components contained in food, as well as producing several vitamins through the synthesis of digestive enzymes.

scholarly journals The influence of whey, whey component and malt on the growth and acids production of lactobacilli in milk

2014 ◽  
Vol 32 (No. 6) ◽  
pp. 526-531 ◽  
Author(s):  
Š. Horáčková ◽  
P. Sedláčková ◽  
M. Sluková ◽  
M. Plocková
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Whey Protein ◽  
Lactobacillus Acidophilus ◽  
Acid Production ◽  
Lactobacillus Casei ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Different Types ◽  
Plant Sources

The effect of whey powder, whey protein concentrate, caseinomacropeptide, and malt addition into milk on the growth and acid production of lactobacilli (Lactobacillus casei Lafti L-26, Lactobacillus acidophilus CCDM 151, and Lactobacillus casei CCDM 198) was evaluated. The ability of these strains to use different types of saccharides from milk and plant sources was also tested. Glucose, galactose, fructose and maltose were utilised by all tested strains. The results showed that the addition of malt positively affected the growth of lactobacilli strains compared to the growth in milk enriched by whey ingredients. The addition of malt increased significantly the production of d(–)isomer of lactic acid by Lactobacillus acidophilus CCDM 151 and Lactobacillus casei CCDM 198 and the production of acetic acid by Lactobacillus casei CCDM 198.  

Effect of a Mixture of Lactobacillus casei and Lactobacillus acidophilus Administered Orally on the Immune System in Mice

1986 ◽  
Vol 49 (12) ◽  
pp. 986-989 ◽  
Author(s):  
GABRIELA PERDIGON ◽  
MARIA ELENA NADER de MACIAS ◽  
SUSANA ALVAREZ ◽  
MARTA MEDICI ◽  
GUILLERMO OLIVER ◽  
...  
Keyword(s):  
Immune System ◽  
Lactobacillus Acidophilus ◽  
Lactobacillus Casei ◽  
Lymphocyte Activation ◽  
Fermented Milk ◽  
Peritoneal Macrophages ◽  
Oral Route ◽  
Carbon Clearance ◽  
Stimulation Of

The effects of an orally-administered mixture of Lactobacillus casei and Lactobacillus acidophilus on the immune system in Swiss albino mice were studied. Non-fermented milk containing viable cultures of both microorganisms was fed for different consecutive days to the animals, the effect of such feeding on their immune system was evinced by macrophage and lymphocyte activation. An increase both in the in vitro phagocytic activity of peritoneal macrophages and in the carbon clearance activity was observed. As regard the lymphocytic activity, the mixture produced a higher activation than that in the control mice. The enhanced macrophage and lymphocytic activity by administering cultures via the oral route, suggest the advisability of using the mixture of bacteria for a more efficient stimulation of the host immune response.

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